Maple Pumpkin Cheesecake cupcakes
1 cup almond flour or almond meal
2 tbsp Swerve Sweetener or granulated erythritol
2 tbsp butter, melted
3/4 tsp maple extract
1 cup pumpkin puree
8 oz cream cheese (homemade preferred!)
1/2 cup Swerve Sweetener or granulated erythritol
1/2 tsp maple extract
1/4 tsp cinnamon
1/8 tsp ginger
15 drops stevia extract
1 large egg
1/3 cup heavy cream
1 tbsp melted butter for brushing pan
For the crust, preheat oven to 325F.
In a medium bowl, whisk together almond flour and erythritol. In a small bowl, stir melted butter and maple extract together. Add butter mixture to almond flour mixture until well combined.
Divide mixture among the 12 holes of a mini cheesecake pan with removable bottoms, and press firmly into the bottom.
Place cheesecake pan on a cookie sheet and bake for 8 minutes, then remove from oven and let cool.
For the filling, spread pumpkin out on a plate lined with several paper towels. Top with another layer of paper towels and blot to remove as much moisture as possible.
In a large bowl, beat cream cheese until smooth. Beat in erythritol, maple extract and spices until incorporated. Beat in dried pumpkin puree and stevia extract, then beat in egg until fully incorporated. Beat in heavy cream. Scrape down beaters and sides of bowl as needed.
Brush sides of each cheesecake hole with melted butter and divide filling between them.
Bake at 325F for 15 to 20 minutes, or until cheesecakes are puffed and set. Remove from oven and let cool in pan.
Remove cheesecakes from pan by pushing up on bottoms. Refrigerate until chilled (or eat still warm, they are pretty great that way!)..